These easy desserts recipes will quickly become family favourites, pick one today and spoil them!
Basic Rich Pastry (see below) Dry beans 5 very ripe medium cooking apples, peeled, cored and chopped (5 cups) 2/3 cup sugar 1/3 cup dry white wine 1/4 cup butter 1/8 teaspoon ground cinnamon 1 tablespoon quick-cooking farina 1/4 cup Kirsch or cherry liqueur 1/2 teaspoon vanilla 1/4 cup dry white wine 1/4 cup apricot preserves 1 teaspoon sugar 1/8 teaspoon ground cinnamon 2 medium cooking apples, cored and sliced 2 medium pears, peeled, cored and sliced 1 tablespoon cognac or brandy
For tart shell, prepare Basic Rich Pastry: On a lightly floured surface roll pastry dough to a circle 12 inches in diameter.
Fit dough into a 10 or 11 inch flan pan with a removable bottom; press bottom and sides gently to remove air bubbles. Turn the overlapping dough edges to inside; press against sides of pan. Prick sides with fork.
Line the bottom and sides of pan with heavy-duty foil and dry beans. Bake in a 400 oven for 20 minutes. Remove foil and beans. Bake 10 to 15 minutes more or till golden; set aside.
For filling, in a saucepan combine 5 cups apples, 2/3 cup sugar, 1/3 cup wine, butter, and 1/8 teaspoon cinnamon. Cook, covered, about 10 minutes or till apples are tender. Slowly sprinkle farina over apples; stir constantly. Bring to boiling; reduce heat. Simmer 5 minutes or till mixture is thickened; stir frequently. Remove from heat; stir in Kirsch and vanilla. Cool slightly. Spread in bottom of baked tart shell.
In a small saucepan combine the 1/4 cup wine, apricot preserves, 1 teaspoon sugar and 1/8 teaspon cinnamon. Bring to boiling; add sliced apples and pears. Cook about 7 minutes or till apples are translucent. Drain, reserving liquid.
Arrange apple slices in a circle and pear slices in rows. Cook reserved liquid till reduced to 2 tablespoons; stir in cognac. Spoon over fruit. Serves 10.
Basic Rich Pastry
1 cup all-purpose flour 1/4 teaspoon salt 1/4 cup cold butter 1 tablespoon shortening 1 egg yolk 2 tablspoons cold water
Combine flour and salt. Cut in butter and shortening with a fork or pastry cutter until mixture resembles coarse crumbs. Make a well in the center. Beat together egg yolk and water. Add to flour mixture. Using a fork, stir just till dough forms a ball.
Turn onto a lightly floured surface and knead 3 or 4 times. Wrap in clear plastic wrap and chill 20 minutes in frezzer or 2 1/2 hours in refrigerator before rolling. Makes one 10 inch shell.
Needs a 22cm springform tin, greased and lined (1) Crush 200 g digestive biscuits in a plastic bag/food processor. Melt 100 – 125 g unsalted butter, add to biscuit, add 100 g plain grated chocolate. Line base and sides of the tin, refrigerate for 30 minutes.
(2) In dish 1 melt and mix
200 g marshmallow with 4 tablespoons milk (microwave Hi 2 mins) 300 g chocolate (3) In dish 2 melt and mix 100 g marsmallow (microwave Hi 2 mins) 4 teaspoons instant coffee in 20 ml hot water (4) In a bowl whip together 500 ml thick cream 30 ml/ 2 tablespoons soft light brown sugar (5) Add three quarters of the cream (4) to dish 1 and whisk (6) Add one quarter of the cream (4) to dish 2 and whisk (7) Pour the chocolate marshmallow mix (5) into the biscuit tin (1), then pour the coffee marshmallow mix (6) on top. Swirl the top. (8) Chill for 4 hours in the fridge, then serve with cream or ice cream.
2 eggs (separated) 1/2 cup sugar 2 1/4 cups sifted cake flour 1 cup sugar 3 tsp baking powder 1 tsp. salt 1/3 cup salad oil 1 cup milk (divided) 1 1/2 tsp. vanilla
Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until very stiff peaks form. Sift together remaining dry ingredients into another bowl. Add oil, 1/2 cup of milk, and vanilla. Beat 1 minute at medium. Add remaining milk and egg yolks. Beat 1 minute and scrape bowl. Gently fold egg white mixture in. Bake in greased and lightly floured 9-inch cake pans in moderate oven (350F) for about 20 minutes or till done. Cool 10 minutes and remove from pans. Cool completely. Fill with cream filling and frost with chocolate glaze.
Cream Filling –
1/3 cup sugar 3 Tbsp. flour 1/4 tsp. salt 1 1/4 cups milk 1 beaten egg 1 Tbsp. butter 1 tsp. vanilla
In saucepan, combine sugar, flour, and salt. Gradually add milk and mix well. Cook over medium heat til misture thickens and boils, stirring constantly. Cook and stir 2 more minutes. Very gradually add the hot mixture into the egg and then return to saucepan. Cook and stir until mixture just boils again. Stir in butter and vanilla. Cover with waxed paper and cool.
Chocolate Glaze –
1 1/2 1-ounce squares unsweetened chocolate 2 Tbsp. butter 1 1/2 cups sifted powdered sugar 1 tsp. vanilla 3 Tbsp. boiling water 2-3 tsp. water
Melt chocolate and butter over low heat, stirring constantly. Remove from heat. Stir in powdered sugar and vanilla until crumbly. Blend in 3 Tbsp. boiling water. Add additional water 1 tsp. at a time to form medium glaze of pouring consistancy. Pour quickly over top of cake and spread evenly over top and sides.
Recipe By Jose Ferrer Serving Size : 6 Preparation Time :0:30 1 1/2 cups dried apricots 1 1/2 cups yogurt 2 tablespoons honey 2 tablespoons chopped pecans
Cover apricots with hot water and soak for 30 minutes. Drain well.
In a food processor or blender, combine the apricots, hogurt, and honey. Process until smooth. Chill.
NOTES : To serve, sprinkle nuts on each portion.
Recipe By Joe Kennedy Serving Size : 8 Preparation Time :1:00 3/4 cup flour 1/4 cup butter — softened 3 ounces cream cheese (1 package) — softened 8 ounces Brie (1 round) 1 egg 1 teaspoon water Apple slices crackers
In a large mixer bowl, combine flour, butter and cream cheese. Beat at low speed, scraping bowl often, until mixture forms a dough, 2 to 3 minutes; shape into ball. Wrap tightly in plastic wrap; refrigerate, 30 to 60 minutes.
Heat oven to 400 degrees.
Divide pastry in half. On lightly floured surface, roll out each half of dough to 1/8-inch thickness. Cut a 7 inch circle from each half. Place one circle on cookie sheet. Place Brie cheese on center of pastry circle and top with other pastry circle. Pinch edges of pastry to seal. Flute edges as desired. Decorate top with small pastry cut-outs. In small bowl beat egg with water; brush over top and sides of pastry. Bake for 15 to 20 minutes or until golden brown. Remove from cookie sheet immediately. Let stand 30 minutes to allow cheese to set. Cut into small wedges and serve with apple slices and crackers. Makes 8 servings.
Recipe By: Orson Welles, Serving Size: 6 Preparation Time 0:40
1 1/2 cups brown rice — cooked 1 cup nonfat milk 1 medium banana — cut in slices 1 can fruit (15-ounce can) — cut in slices 1/4 cup water 2 tablespoons honey 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
In a medium-size saucepan, combine the banana and fruit slices, water, honey, vanilla, cinnamon and nutmeg. Bring to a biol, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy.
Add the rice and milk and mix thoroughly. Bring to a boil and simmer 10 more minutes. Serve warm.
Recipe By : Mary Todd-Lincoln Serving Size: 10 Preparation Time 0:45
1 3/4 cups flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 egg — beaten 1/2 cup milk 1/3 cup cooking oil 1 cup bananas — mashed 1/2 cup chopped nuts
Preheat oven to 400 degrees.
In a large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center. Combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Add blueberries and stir just till moistened; batter should be lumpy. Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake for 20 to 25 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12 muffins.
Recipe By :Fats Domino Serving Size 10 Preparation Time 0:45
1 3/4 cups flour 1/4 cup sugar 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 egg — beaten 3/4 cup milk 1/3 cup cooking oil 3/4 cup fresh or frozen blueberries — thawed
Recipe By : Melba Moore Serving Size : 8 Preparation Time 0:00
2 cups Fresh raspberries* 1/3 cup Sugar 2 tablespoons Orange-flavored liqueur** 2 each Cantaloupes 3 cups Raspberry sherbet
* Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored brandy (optional)
In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and chill.
Halve cantaloupes and remove seeds; peel and cut into thin slices.
Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices.
Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.
Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish.
Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate, no cholesterol, 186 calories.
Recipe By: O.J. Simpson Serving Size : 1 Preparation Time :1:30
100 grams butter 100 grams sugar 100 grams margarine 2 eggs 1 teaspoon vanilla extract 200 grams flour 1 1/2 teaspoons baking powder dash milk 8 ounces cream cheese 500 grams cottage cheese — small curd 8 ounces sour cream 200 grams sugar 2 egg 3 egg whites 3 egg yolks 5 tablespoons cornstarch 5 tablespoons flour
Mix together butter, sugar, margarine, eggs, vanilla extract, flour, baking and dash milk till smooth. Line form with wax paper and smooth dough along sides and bottom of form.
Preheat oven to 350 degrees.
Mix cottage cheese, cream cheese, and sugar. Then add 2 whole eggs and 3 egg yolks. In a separate bowl, beat 3 egg whites until stiff. Fold gently into cheese filling.
Add cheese filling to form. Bake at 350 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool upside down on cooling rack. When cool invert onto serving platter.
Recipe By : Buster Crabbe Serving Size: 10 Preparation Time 0:45 1 3/4 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 egg — beaten 3/4 cup milk 1/3 cup cooking oil 1 cup fresh or frozen cranberries — coarsely chopped
In a large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center. Combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Add cranberries and stir just till moistened; batter should be lumpy. Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake for 20 to 25 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12 muffins.
Recipe By : Rev. Alvin Parker Serving Size : 16 Preparation Time 0:20
2 cups flour 1 teaspoon salt 2/3 cup margarine 7 tablespoons cold water
Stir together flour and salt. Cut in margarine till pieces are the size of samll peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry.
Recipe By : Marie Antoinette Serving Size: 1 Preparation Time 0:45
250 grams flour (about 2 cups) 3 egg yolks 125 grams sugar (about 1 1/2 cups) 125 gramsmargarine 3 egg whites 125 grams almonds (about 2 cups) — finely ground 80 grams sugar (about 1/4 to 1/2 cup)
Mix together first four ingredients: flour, egg yolks, sugar and margarine in a large bowl. Knead well on lightly floured surface. Set aside.
Beat egg whites till stiff. In separate bowl mix together almonds and sugar. Fold into egg whites until nearly smooth.
Preheat oven to 325 degrees.
Roll out dough, cut circles. Put teaspoon of filling into each circle and pinch together to make a hat. Keep rolling remaining dough to cut circles till dough is gone. Place hats on lightly greased cookie sheet and bake for 15 to 20 minutes or until lightly browned.
NOTES : One – 1/2 cup – stick of margarine is approximately equal to 110 grams.
Recipe By : Prince (TAFNAP) Serving Size : 6 Preparation Time 0:30
8 ounces Brie — whole cheese 2 teaspoons butter — melted 1/4 cup pecan halves 2 apples — cut in wedges 2 pears — cut in wedges
Place Brie in a 6-inch round baking dish; brush with melted butter. Arrange pecan halves decoratively on top. Bake just until cheese begins to melt, 10 to 15 minutes. To serve, scoop up with apple or pear wedges, or spread on slices of bread.
Recipe By: Joe Hyman
Serving Size : 8 Preparation Time 1:00
1 1/4 cups flour 1/2 teaspoon salt 1/3 cup margarine 4 tablespoons cold water 16 ounces pumpkin (1 can) 3/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 3 egg 5 1/3 ounces evaporated milk 1/2 cup milk
PASTRY DOUGH: Stir together flour and salt. Cut in margarine till pieces are the size of samll peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry.
Preheat oven to 375 degrees.
PIE FILLING: In a large mixing bowl combine pumpkin, sugar, cinnamon, ginger, nutmeg, and salt. Add eggs; with a fork, lightly beat eggs into pumpkin mixture. Add the evaporated milk and milk; mix well. Place a pastry-lined 9-inch pie plate on oven rack; pour in pumpkin mixture. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake for 25 to 30 minutes more or till a knife inserted off-center comes out clean. Cool. Cover and chill to store. Serves 8.
Recipe By : “Mr.” Trump Serving Size : 8 Preparation Time 0:15
1 1/4 cups flour 1/2 teaspoon salt 1/3 cup margarine 4 tablespoons cold water
Recipe By : Mike Tyson (Just Kidding, Mike!) Serving Size : 1 Preparation Time 1:30
1 1/2 cups butter or margarine 3/4 cup sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla extract 1/2 teaspoon almond extract 4 cups flour 1 teaspoonbaking powder
Cream butter and sugar. Add egg, vanilla, and almond extracts. Beat well. Add flour and baking powder gradually mixing well. Force dough through cookie press into ungreased cookie sheet. Bake about 7 to 8 minutes. Cool
Recipe By : Lawrence Wheeler Serving Size : 1 Preparation Time :1:30
1 pound flour 125 grams sugar (1/2 cup) 125 grams margarine 1 1/2 teaspoons vanilla extract 2 teaspoons baking powder 2 eggs 125 grams raisins 125 grams corinthen (special raisins) 1/2 pound cottage cheese (small curd) 125 grams nuts (1 1/2 cups)
On a large mixing surface, mix together flour, sugar, and baking powder. In a well in the center, place the margarine, vanilla extract, and eggs. With a sharp knife cut up and miix the margarine pieces in the mixture till dough is consistency of peas.
Add on top the raisins, corinthen, cottage cheese and nuts. Mix and then knead together well. Form into one large loaf or two small loaves. Place on lightly greased cookie sheet with aluminum foil inbetween loaves. Brush lightly with melted butter. Bake for 1 hour. Brush once or twice more during baking.
Charcoal: Direct Gas: Indirect-Medium Heat
6 small ripe peaches, quartered and pitted 6 small ripe plums, quartered and pitted 1 cup water 3/4 cup orange liqueur 3/4 cup sugar 1 lemon 2 teaspoons pure vanilla extract
Thread the fruit on bamboo skewers (soaked in water for at least 20 minutes to prevent burning). Place in the center of the cooking grate and lightly grill over a medium fire for 4 to 6 minutes, until they are just warmed through and grill marks have begun to appear. Remove from grill and set aside.
Combine the liquids and sugar in a saucepan; bring to a simmer. Meanwhile, cut the zest from the lemon and add it in strips to the pan, along with the vanilla extract. Remove from the heat and stir to dissolve sugar completely.
Transfer syrup to a serving bowl and add the grilled fruit. Chill the compote at least two hours so that the fruits will absorb the flavor of the syrup. Compote may be prepared a day in advance and kept in the refrigerator overnight. Serve the compote with a little of the liquid spooned over angel food cake or frozen yogurt. Makes 6 servings.
Nutrition facts per serving: 214 cal., 0.5 g total fat, 1 g pro., 54 g carbo., 0 mg chol., 5 mg sodium. Calories from fat: 2 percent.
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